Mahmoud Abdel-Karim ^(1)*, Camelia Halabi ⁽²⁾ and  Batool Ozone⁽¹⁾

 (1). Department of Food Sciences, Faculty of Agriculture,  University of Aleppo, Syria.

 (2). Department of Food Sciences – Faculty of Agriculture – Tishreen University, Lattika, Syria.

(*Corresponding author: Dr. Mahmoud Abdel Karim, E-mail: Madrid198182@yahoo.com).

Received: 14/07/2023                 Accepted: 17/10/2023

Abstract: 

The study was conducted in the Department of Food Sciences, Faculty of Agriculture, University of Aleppo, on the effect of adding clove powder at rates of 0.25%, 0.5%, and 0.75% of the curd weight on the chemical and bacterial properties of cottage cheese made by the acid method. The results showed that the addition of clove powder led to a decrease in the numbers of microorganisms, whether in fresh samples or during cryopreservation, and that the greater the amount of clove powder added, the greater the effect was in stopping the growth and activity of microorganisms, and the best results were when it was added at a rate of 0.75%. It was also observed that the addition of clove powder led to a significant decrease in the number of yeasts and fungi during the cold storage period, and that the higher the percentage of clove powder added, the more significant the decrease. It was also found through the study that the addition of clove powder has reduced to a relative extent the proteolysis and increased the proportion of simple soluble nitrogenous substances, where a significant decrease was observed in the values of non-protein nitrogen and the values of volatile nitrogen in the samples to which clove powder was added compared to the control, and that the addition of clove powder reduced One of the manifestations of cheese spoilage and increased its preservation period compared to the control sample.

Keywords: Quraish cheese, cloves, clove powder, chemical properties of Quraish, and shelf life of Qurais

Full paper in Arabic: pdf